Betty Crocker's Original Candy Cane Cookies Recipe: Peppermint Swirls With Festive Frosting

Betty Crocker’s original candy cane cookies bring holiday magic to your kitchen with their signature peppermint swirls and festive white frosting. ✨ I’ve recreated this classic recipe exactly as it was designed—crisp edges, tender centers, and that unmistakable candy cane flavor that tastes like Christmas.

The secret lies in the precise balance of peppermint extract and white chocolate, plus a few simple techniques to keep the cookies perfectly shaped after baking.

What makes these cookies special is their foolproof method: no fancy equipment, just a few pantry staples and a 10-minute active prep time. The dough comes together in minutes, and the peppermint swirls are created by folding in crushed candy canes before baking.

The white frosting adds that classic holiday touch while keeping the cookies light and not too sweet. This recipe delivers restaurant-quality results with minimal effort—perfect for holiday baking or gifting.

By the time you pull them from the oven, you’ll have cookies with a crispy exterior and a soft, tender interior, all swirled with peppermint goodness. The frosting sets just enough to hold its shape but stays soft enough to spread easily.

These cookies are designed to be shared, so make a double batch—they disappear faster than you can say "holiday season." Let’s get baking!

These cookies are especially festive when served with a warm cup of peppermint hot chocolate or alongside other holiday treats. The flavor combination is nostalgic yet fresh, making it a crowd-pleaser for both kids and adults.

With just 15 ingredients and a 350°F oven, you’ll have a batch ready in under 30 minutes, including baking time. Here’s how to make them exactly as Betty Crocker intended!

Ingredients for betty crocker candy cane cookies recipe original

Fifteen simple ingredients for cookies that taste like Christmas magic—crispy edges, peppermint swirls, and festive white frosting.

The peppermint extract is non-negotiable here—Goya or McCormick are my go-tos, but any pure extract works. For the candy canes, grab the red-and-white striped ones from the holiday section (not the white ones—those won’t give you that classic candy cane flavor). The white chocolate chips? Ghirardelli or Guittard melt beautifully, but avoid the cheap store brands—they can turn grainy. If you’re short on time, pre-grated Parmesan cheese (yes, really) works as a white chocolate substitute in a pinch—just use half the amount. The butter should be soft but not melted—press a finger into it; it should leave a slight indent but hold its shape.

No peppermint extract? Crushed candy canes folded into the dough work in a bind, but you’ll lose that deep peppermint flavor. For the frosting, heavy whipping cream is key—Trader Joe’s or Whole Foods have the best quality at reasonable prices. Want to skip the food coloring? A tiny pinch of cocoa powder in the frosting gives it a subtle red tint. The vanilla bean paste adds depth, but regular extract works too (just bump it to 1 tsp). For the flour, King Arthur or Gold Medal are my favorites—they give consistent results. If you’re baking at high altitudes, consider adding an extra 0.25 tsp of baking soda to the dough.

These cookies keep for 5 days in an airtight container at room temperature, but honestly, they’ll disappear faster than that. The frosting stays fresh for 3 days if stored properly—cover it tightly with plastic wrap pressed right on the surface to prevent drying. For gifting, package them in clear cellophane bags tied with red ribbon. Freeze the unfrosted cookies for up to 3 months—just let them thaw completely before adding frosting. The dough can also be chilled for up to 48 hours if you want to prep ahead.

Step-by-step instructions for Betty Crocker's original candy cane cookies

Here's how to create those iconic peppermint swirls with perfect texture and festive frosting.

In a large mixing bowl, combine the 1 cup softened unsalted butter, 0.75 cup granulated sugar, and 0.5 cup packed brown sugar. Using an electric mixer on medium speed, beat for 3-5 minutes until the mixture is light and fluffy. You'll see it nearly double in volume and become pale in color—this incorporates air that creates those signature crackly tops.

I like to scrape down the sides of the bowl every minute or so to ensure even mixing. The butter should look smooth and creamy, with no visible graininess. This is your foundation, so don't rush it—under-creaming leads to dense cookies instead of the tender texture we want.

Add the 2 whole room-temperature eggs, 1 teaspoon pure peppermint extract, and 1 teaspoon vanilla extract to the butter-sugar mixture. Mix on low speed for 1 minute until fully combined. The mixture might look slightly curdled at first, but that's normal—the flavors will meld perfectly as we continue.

Here's where the magic happens: the peppermint extract gives us that classic candy cane flavor without overpowering. I always use high-quality extracts—imitation versions just won't give you that authentic holiday taste. Mix just until combined to avoid developing too much gluten in the dough.

In a separate bowl, whisk together the 2.5 cups sifted all-purpose flour, 0.5 teaspoon baking soda, and 0.5 teaspoon salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. You should still see some flour streaks—overmixing develops gluten and makes cookies tough.

Once combined, fold in the 1 cup crushed candy canes and 1 cup white chocolate chips using a silicone spatula. I like to press the candy cane pieces gently into the dough so they're evenly distributed. The white chocolate chips will melt slightly in the oven, creating pockets of creamy goodness in each bite.

Cover the mixing bowl with plastic wrap and refrigerate for at least 1 hour (up to 24 hours works great too). Chilling firms up the butter, which prevents excessive spreading in the oven. It also allows the flavors to meld beautifully—you'll notice the peppermint aroma intensifies as it chills.

After chilling, preheat your oven to 350°F and line baking sheets with parchment paper. Scoop the dough into 1.5-tablespoon portions (about 1-inch diameter) and place them 2 inches apart on the prepared sheets. I use a cookie scoop for uniform size—this ensures even baking and consistent texture.

Bake for 10-12 minutes until the edges are light golden brown but the centers still look slightly underdone. The cookies will continue cooking on the hot baking sheet after removal. They're done when they pull away cleanly from the parchment paper but still have a soft center.

Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack. This resting period helps them set properly while maintaining that soft texture. While they cool, make the frosting—we'll want to decorate them warm for the best results.

In a medium bowl, combine the 3 cups powdered sugar, 0.5 cup cold heavy whipping cream, and 0.5 teaspoon vanilla bean paste. Mix until smooth, then add the 1 teaspoon red food coloring (if using) and mix until evenly distributed. The frosting should be thick but pipeable—if it's too stiff, add 1-2 teaspoons milk to loosen.

Here's the fun part: spread about 1 teaspoon frosting on each cooled cookie, then use a toothpick to create swirls. For extra festivity, sprinkle with additional crushed candy canes. The warm cookies will help the frosting set beautifully, giving you that professional-looking finish.

Storing and reheating this recipe

Room-Temp Storage

These cookies stay fresh for 5 days at room temperature in an airtight container—I swear by Rubbermaid Brilliance containers with snap-on lids. Store them in a cool, dark place like a pantry, not the kitchen counter where heat builds up.

The frosting stays crisp for 3 days, but the cookies themselves hold up beautifully. Honestly, they’ll disappear faster than that, so batch them accordingly! 💫